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Friday, 20 April 2012

Chilli Mushroom


250 gm mushroom
1 egg
1 tsp pepper powder
4 tbsp plain flour ( maida)
2 big onion, finely chopped
3 green chilly, chopped into small pieces
1/2 tsp ginger-garlic paste
1 small capsicum
few curry leaves
1 tsp soy sauce
1-2 tsp chilli sauce
2 tsp cornflour
2 -2 1/2 tsp tomato sauce
red colour (optional)
1 cup stock
1/2 tsp sugar

  1. First step is to prepare the stock. For this we need to cook 2 or 3 mushrooms and 1 tbsp finely chopped onion by adding 1 cup of water and pepper powder in a pressure cooker  for 2 whistle.
  2.  Cut each mushroom into two pieces and marinate it with pepper powder and salt for 30 minutes.
  3.  Add egg and plain flour into the marinated mushroom and mix well.
  4.  Heat oil in a pan and  deep fry the marinated mushroom  till golden brown and keep aside.
  5. Heat oil in another  pan and saute chopped onion, green chillies, ginger-garlic paste, capsicum and curry leaves.
  6. Add stock from step (1) to step (5). When it boils, stir in sugar, chilli sauce,tomato sauce and soy sauce, mix well. 
  7. Make a paste of cornflour by adding little water .Now add this paste to the pan and boil. Adjust the salt.
  8. When the gravy starts thickening, add fried mushroom (from step 4) and mix well.Switch off the flame when the gravy reaches the required thickness. Serve hot.


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